Beer Brats
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Looking for the best beer brats recipe? Browning the bratwurst before simmering them in beer and onions creates juicy, flavorful brats with a rich, savory onion topping.
There’s a reason beer brats are a staple at tailgates, backyard cookouts, and Oktoberfest celebrations: simmering bratwurst in beer does something a dry grill can’t. The beer keeps the sausages juicy, flavors them from the inside out, and cooks down with the onions into a rich, savory sauce that’s delicious spooned over the top. Tuck the whole thing into a soft roll with mustard and sauerkraut, and you’ve got one of the easiest, most satisfying meals I know.
This version is made entirely in one skillet on the stovetop, so there’s no grill required (though I’ll tell you how to finish the brats on the grill, too, if that’s your preference). It’s the method I turn to for game days, casual get-togethers, and busy weeknights when I want something hearty without a lot of fuss.
“I don’t think I’ll do Brats any other way going forward..and I’m from Milwaukee.”
What You’ll Need To Make Beer Brats and Onions
- Bratwurst: I use Johnsonville Original Brats—avoid brats already flavored with beer, as they can make the dish too bitter, and always use fresh bratwurst (not the pre-cooked version) for this beer-braised brats and onion recipe. Simmering the raw sausages in beer before browning is the key to juicy, flavorful brats.
- Yellow onions: These caramelize until soft and golden, adding a subtle sweetness and rich, savory flavor.
- Lager beer: Used for simmering the brats to add a hint of bitter flavor. The best beer for brats is a clean, crisp lager like Sam Adams Oktoberfest, Budweiser, Bud Light, Coors Light, or Miller Lite—no need to get fancy! If you’d rather skip the alcohol, non-alcoholic beer or chicken broth works, too.
- Coarse grain mustard and saurkraut: Both top off the bratwurst—the mustard brings a sharp, tangy hit that cuts through the richness of the sausage, and the warm sauerkraut adds a welcome briny, crunchy element.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Sear the brats. Add the bratwurst to a large cast iron skillet and sear until nicely browned—it should take a few minutes per side. When ready, remove the brats from the skillet and set aside.
Pro Tip: Avoid piercing the sausage casings with a fork while you turn them. If the skin punctures, the rich, savory juices will escape into the pan, leaving the brats dry on the inside.
Step 2: Cook the onions. Add the onions and salt to the same skillet. Cook until the onions are softened and golden brown, about 5 minutes. Be sure you stir frequently and avoid burning the onions. If necessary, reduce the heat.
Pro Tip: As the onions release their moisture, use your wooden spoon to scrape up any browned bits stuck to the bottom of the skillet from searing the sausages. They add lots of deep, savory flavor.
Step 3: Add the beer. Place the bratwurst back in the pan on top of the onions, pour the beer into the skillet, and bring everything to a boil. Lower the heat, cover, and simmer for 10 minutes.
Step 4: Uncover and reduce. Remove the lid, increase the heat, and continue cooking until the bratwurst are done and the beer is reduced by about three-quarters. This should take about 10 minutes.
Step 5: Assemble and serve. Pile the juicy bratwurst and onions onto rolls and serve with mustard and sauerkraut (or any pickled veggie you like) with your favorite sides.
Want to Finish Them on the Grill? Once the bratwurst are cooked through in the beer, transfer them to a medium-hot grill and cook for 2 to 3 minutes per side, until lightly charred. Meanwhile, let the onions continue to simmer until the beer reduces into a rich, savory sauce, then serve the brats topped with the onions.
What To Serve With Beer Brats
Beer brats go well with all sorts of sides—think German potato salad, crispy potato chips or fries, or a scoop of coleslaw for crunch. For a game-day spread, add pretzel bites with beer cheese dip on the side.
More game day Main Dishes to Try
Beer Brats
Ingredients
- 2 tablespoons vegetable oil
- 6 bratwurst (see note)
- 2 medium yellow onions, thinly sliced
- ½ teaspoon salt
- 1 (12-oz) bottle lager beer (see note)
For Serving (Optional)
- 6 hoagie rolls or hot dog buns
- Coarse grain mustard
- Warm sauerkraut
Instructions
- In a large (12-inch/30-cm) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
- Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
Notes
- I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also, be sure to purchase fresh (not cooked) sausages.
- Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
- The nutritional information does not include the optional serving ingredients.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I just served these at a product launch for a German company who wanted a traditional Brats & Beer Cheese event. Guess whose brats and beer cheese recipes I used? Yep, Jenn’s recipes were so successful that they asked me to cater their Christmas party this year as well. I also made your Roasted Potato Wedges (another request) and decided to serve those at another event I have coming up. Thank you for publishing such reliable recipes. I truly trust your palate, which is so reassuring when browsing your collection. Prost!
I don’t think I’ll do Brats any other way going forward..and I’m from Milwaukee. Also made Corn on the Cob using the -rinse it off and microwave for 3 minutes in the husks method. Delicious!